This is the best almond flour cinnamon swirl banana bread and is always on repeat in our home! It’s super moist and fluffy thanks to the almond flour and is bursting with banana and cinnamon flavor. The most incredible streusel topping takes it over the top. This banana bread is gluten free and refined sugar free, too!

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A slice of cinnamon swirl coffee cake with almond flour and streusel topping.

Why you’ll love this Almond flour cinnamon swirl banana bread

  • Made in one bowl, this cinnamon swirl banana bread couldn’t be easier!
  • Super moist and fluffy!
  • This banana bread is made with just two bananas!
  • There is a ton of streusel topping.
  • This banana bread is refined sugar free, gluten free, and dairy free.

How to make the best cinnamon swirl banana bread

What you need

  • Almond flour: The only 1:1 sub for almond flour in this recipe is cashew flour. I specifically chose almond flour as it creates the softest, moistest, fluffiest bread!
  • Oat flour: Homemade oat flour or store-bought will work. You can also use gluten free flour!
  • Bananas: Not a fan of banana? Swap in pure canned pumpkin (not pumpkin pie filling).
  • Kitchen staples & Spices: Vanilla extract, cinnamon, baking soda, baking powder
  • Oats: We use these in the streusel topping, however i’ll leave an oat-free option in the recipe card!
  • Pecans: Chopped pecans add an amazing crunch to the streusel topping
  • Egg: Two eggs are used in this recipe. I have used a flax egg for a vegan option. I prefer the texture of the bread with a real egg, but the flax egg worked! 1 flax egg = 1 tbsp flax mixed with 2.5 tbsp water. Mix well and let it sit 5-10 minutes to thicken. Then use in the recipe.
  • Coconut sugar or monk fruit: For a low sugar banana bread, you can use monk fruit. Golden monk fruit is a great option as it tastes like brown sugar/coconut sugar.

Instructions

  • Blend the batter: In a blender or food processor, add all of the banana bread ingredients. Blend until smooth.
  • Mix together the cinnamon sugar: in a small bowl, mix together the coconut sugar and cinnamon.
  • Pour half of the batter into the pan, spreading it out. Then sprinkle over the cinnamon sugar. Carefully pour the remaining batter over top, spreading it out.
  • Mix together the streusel topping. Then sprinkle it over top.
  • Bake!
A slice of the best, moist cinnamon swirl banana bread with almond flour and streusel topping.

how to make homemade oat flour

Simply blend oats in a high-powered blender for a few minutes until no chunks are left and it resembles flour. I wouldn’t recommend using a food processor as it can’t create a super fine flour.

Streusel topping without oats or flour?

You can definitely make this streusel without oats. I personally love the texture that the oats add, but I know some avoid them. I only buy One Degree Organics oats as they/re certified gluten free and tested for glyphosate (which is HUGE. Oats are heavily sprayed with this highly toxic chemical). They are also sprouted which can be easier on digestion.

For an oat-free version (which I will leave in the recipe card below), you will need:

  • pecans
  • coconut sugar
  • almond flour
  • coconut oil
  • cinnamon
a loaf of healthy cinnamon swirl banana bread with almond flour

How to store leftover cinnamon swirl banana bread

I promise this won’t last long! We always fight over the last piece! However, if you want to make it ahead of time, it’s best stored unsliced in an air-tight container on the counter at room temp for 3 days. You can store it in the fridge for 1 week.

FAQ’s

  • Make sure your bananas are SUPER spotty! The browner the better. This will create the best flavored/textured banana bread.
  • What is the best pan to make banana bread? I like to use a standard 9×5 loaf pan. If your pan is too narrow, it can make it difficult for the loaf to bake all the way through.
  • Can I substitute coconut flour for almond flour? Unfortunately coconut flour does not work as a 1:1 sub. It is more absorbent than almond flour and will completely ruin the recipe. The only 1:1 swap would be cashew flour.
  • Can I use an egg replacer? You can sub the egg with a flax egg. I haven’t tested an egg replacer, but don’t see why it wouldn’t work! To make a flax egg, mix together 1 tablespoon ground flaxseed with 2 1/2 tablespoons water. Let it sit 5-10 minutes to thicken. Then use in the recipe.

Banana bread recipe video

More recipes to try!

Cinnamon Swirl Banana Bread with Almond Flour

This is the best cinnamon swirl banana bread and is always on repeat in our home! It's super moist and fluffy thanks to the almond flour and is bursting with banana and cinnamon flavor. The most incredible streusel topping takes it over the top. This banana bread is gluten free and refined sugar free, too!
5 from 2 votes
Prep Time 10 minutes
30 minutes
Total Time 40 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10

Ingredients
  

Banana bread

  • 1 cup almond flour
  • 1/2 cup + 1 tbsp oat flour
  • 1 cup mashed banana *from super spotty/ripe bananas
  • 2 eggs
  • 3 tbsp maple syrup or honey
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • pinch sea salt

Cinnamon sugar swirl

  • 5 tbsp coconut sugar
  • 1 tbsp cinnamon

Streusel topping

  • 1/4 cup coconut oil melted
  • 1/3 cup coconut sugar
  • 1 tsp cinnamon
  • 1/2 cup oats
  • 1/3 cup finely chopped pecans *or other nut

Glaze

  • 1 cup Monkfruit powdered sugar *I like Lakanto
  • 2-3 tbsp milk of choice, as needed

Instructions
 

Banana bread

  • Preheat oven to 350F.
  • In a small bowl, mix together the cinnamon sugar (You can also just sprinkle it over out of a measuring cup to save dishes). In another small bowl, mix together the streusel topping.
  • Add all of the banana bread ingredients to a food processor or blender, blending until well combined. Don't over-blend.
  • Line a standard loaf pan with parchment paper. Pour half of the batter into the pan. Then, sprinkle the cinnamon mixture over top, making sure to sprinkle it all over evenly. Pour the remaining batter over top, spreading it out carefully.
  • Sprinkle the streusel topping over top, spreading it out. Bake the loaf for 22-28 minutes (i've noticed ovens vary! Check on it at 22). It should feel pretty firm in the center and a toothpick inserted will come out clean. If it's not done, simpyl cook it a few minutes longer. Let the loaf cool completely before removing from the pan.

Glaze

  • Add the powdered monkfruit sweetener to a bowl. Add two tablespoon of milk and mix well. Then add another tbsp at a time until you reach a glaze consistency.
  • Drizzle the glaze over the loaf. Cut into slices and enjoy!

Notes

If you want to make it ahead of time, it’s best stored unsliced in an air-tight container on the counter at room temp for 3 days. You can store it in the fridge for 1 week.
Keyword almond flour banana bread, cinnamon banana bread, cinnamon roll banana bread, cinnamons swirl banana bread, gluten free banana bread, healthy banana bread

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12 Comments

  1. 5 stars
    I just made this today, and it is delicious!! Thanks for a new banana bread recipe. One thing, in the write-up you mentioned it only takes 1 egg, but the recipe calls for two. I JUST noticed this discrepancy, and did use 2. Either way, it turned out great 🙂

    1. Hi Mel! Omg, I am so sorry! I recommend always following the recipe card! I will fix that right now – thank you so much for letting me know! I appreciate you trying it – this makes my day!

  2. 5 stars
    Hi, I’ve tried several of your recipes and they are all so delicious! But it would be helpful to know the calorie count, nutritional information,etc.

    1. Hi Annee! I’m so grateful to have you here & Thank you so, so much for trying my recipes! So, I only skip the nutritional facts as I know the numbers can be a little triggering for some! I focus on using high quality, nutritious ingredients & want everyone to be able to enjoy treats without focusing on the numbers! (: But I totally understand some people like to keep track – Because different brands contain different nutritional profiles, the numbers are never accurate anyway unless you’re using the same exact brands I do, so I always recommend plugging the recipe into my Fitness Pal with the brands you use so the numbers are accurate for you!

    1. Hi! You could try egg-replacer (like bob’s red mill), or flax eggs, but I haven’t tested them so i’m not sure how it’ll affect the texture/overall outcome :/ Once I find some time, i’ll definitely test an egg-free option!

  3. Hey Dani! SUCH a yum looking recipe!! haven’t put it in the oven just yet… the quantity of the bread looks a little small – would you reccomend doubling the bread recipe?

    1. Hi Becky! Unfortunately oats and almond flour have different textures and absorb differently in recipes. I can’t say for sure it’d turn out correctly using all almond flour 🙁

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